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Guanimes are related to tamales and hallacas. Cornmeal masa is wrapped in corn husk stuffed with meat, nuts, fish, beans, or nothing at all. They are then boiled like tamales and hallacas. Taínos in Puerto Rico also mashed a variety of tubers and squash into the cornmeal masa. This later became the modern day pasteles. [1]
Guanimes are prepared in a plain version, without the stuffing, and served with stewed salted cod fish. Since the arrival of Europeans, guanimes have lost their stuffing. Contemporary guanimes are made with corn masa seasoned with coconut milk, lard, broth, and annatto, wrapped in a banana leaf or corn husk.
Related to alcapurria, tamales, hallacas, and guanimes, pasteles were originally made by the indigenous people of Boriquen (Puerto Rico). [citation needed] Tainos made masa from cassava, yautía and squash. The masa was then filled with beans, fruit, chilies, corn, nuts, meat, fish and wrapped in corn husk. [citation needed]
Cocina criolla can be traced back to Spanish inhabitants of the island.. Puerto Rican cuisine is a product of diverse cultural influences, including Taíno Arawak, Spanish Criollos, and Africans. [5]
Guanimes are also smilier to tamales; they are made with yuca or plantains mashed with corn meal, wrapped in banana leaf and are shape like a log. Masa made from cassava mixed with yautía root is also used for alcapurrias. These are filled with meat or seafood similar to pasteles but are fried instead.
Duckunoo or duckanoo, also referred to as tie-a-leaf, blue drawers (draws), dokonon (in French Guiana), and dukunou (in Haiti) is a dessert in Jamaica, Haiti, Antigua and Barbuda, Belize, St Vincent, French Guiana and some other islands in the Lesser Antilles.
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Banana leaf Carp pepes, carp fish cooked with spices in a banana leaf. Making of banana leaf plates which replace paper as a waste solution. The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. [1]